Hi,
I have seen Gravalax using Beetroot. I was thinking of adding Beetroot to a brine for cold smoked salmon using a CSG. Has anyone tried this, or offer any tips on a brine that includes beetroot?
Thinking of the top of my head I guess a longer brine with less salinity would be better for the colour.

Have seen quite a few gravalex that have used Beetroot in the cure, gives it a lovely dark red finish.

Have just made a 60% bine, added 60g dark brown suger, handfull of dill, and 300g of beetroot liquidised, for 1.5kg side of salmon. Shall leave it overnight and put it in the smoker tomorrow hopefully. Will let you know how it turns out.

Okay, will take some pics and try and upload them if I know how to do it. I'm Dry curing the other half of the salmon in salt and sugar, so will take some pics that show both, and that will hopefully show any contrast between them!

Have shown the dry cure next to the slamon brined with the beetroot. The beetroot gives a slight sweetness with a touch of earthiness to the finished product. I think it works well and balances the smoky flavour ncely.